Introduction

This came from eatingwell.com; I decided to use spices I had on hand, which included curry rather than coriander and cumin. Feel free to experiment with your dry rub!

I served this with couscous and steamed veggies and several lunches worth of this.
This came from eatingwell.com; I decided to use spices I had on hand, which included curry rather than coriander and cumin. Feel free to experiment with your dry rub!

I served this with couscous and steamed veggies and several lunches worth of this.

Minutes to Prepare: 10

Minutes to Cook: 10

Number of Servings: 8

Ingredients

Directions

1. Toast pine nuts; set aside to cool. Mix spices in a small bowl. Drain tofu and pat dry with paper towels. Cut crosswise into 8 slices, 1/2 inch thick. Dredge the tofu liberally with the spice mixture, coating all sides. Mix boiling water and honey in a small bowl.2. Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the bottom. Add tofu and cook on one side until brown and crusty, 4 to 5 minutes; flip and cook for another 3 minutes. Add the honey mixture to the pan (it will bubble up and evaporate very quickly) and shake to coat the tofu. Serve immediately, sprinkled with the toasted pine nuts.